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Creamy seafood and white wine sauce |

Risotto, Pasta and Rice, Garnishes

A rich, creamy sauce topped with leeks and seafood.

Note

Feel free to change the seafood in this recipe. However it is important to not overcook them so they remain tender.

Ingredients

Recipe for 4 servings

For the seafood sauce

60 Gr

Butter

1 Unit(s)

White onion

1 Unit(s)

Leek

60 Gr

Flour

60 Ml

White wine

625 Ml

Milk

150 Ml

35% whipping cream

1 Tbsp

Fish stock

16 Unit(s)

Bay scallops

12 Unit(s)

Peeled medium shrimps

4 Sprig(s)

Parsley

1 Pinch(es)

Nutmeg

Preparation time: 25 min

General preparation

Cut the onions in cubes, wash and minced the leeks, chop the parsley. Cut the scallops in half and the shrimps in small pieces. Prepare the fish stock in 500ml of hot water.
Bechamel preparation

In a sauce pan, melt the butter and add the flour, whisk it continuously until it gets smooth, then add the milk and whisk until it gets thick. Finish with salt, pepper and nutmeg. Set aside.
For the leeks

In a warm pan cook the leeks with olive oil until they become tender and then lower the heat to the lowest setting.
Seafood sauce

In a hot pan with vegetable oil, sear the shrimps and the scallops for two minutes then set aside. In the same pan, sweat the onions, deglaze with white wine and reduce, add the fish fumet and reduce again and finally add the cream and let it cook for 4 minutes. Pour it on the leeks, add the bechamel and the seafood and then adjust the seasoning.

Serve with pasta of your choice.